Barbecued Chicken Halves
Barbecued Chicken Halves

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, barbecued chicken halves. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

BBQ Half chicken on Traeger Wood Pellet Grill is a fast and easy way to serve a crowd. Split the chicken in half, remove the backbone, and cook the chicken directly on the Traeger Grill. Injected with Butcher's BBQ Honey, seasoned with Pork & Poultry, cooked over applewood and glazed with a tangy, sweet apricot sauce.

Barbecued Chicken Halves is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Barbecued Chicken Halves is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have barbecued chicken halves using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Barbecued Chicken Halves:
  1. Prepare 4 each Chicken Halves
  2. Prepare 2 cup Barbecue Sauce
  3. Make ready Brine
  4. Take 1 quart Water
  5. Take 1 cup Sugar
  6. Take 1 cup Kosher Salt
  7. Take 1/4 cup Molasses
  8. Get 2 tbsp Cajun Seasoning
  9. Get 2 tbsp Granulated Garlic
  10. Take 1 tbsp Ground Black Pepper
  11. Prepare 3 quart Cold Water

Getting chicken done means getting it dry, at best, or burned, at worst. Smoked Chicken Halves My recipe for slow-smoking chicken halves. The challenge of cooking Half Chickens is keeping the white meat from drying out while rendering the fat in the dark meat. And don't forget about the skin, which still has to have bite-through texture.

Steps to make Barbecued Chicken Halves:
  1. Place 1 quart of water into a sauce pan over medium-high heat.
  2. Add salt and sugar, stir well and then bring to a boil.
  3. Once mixture comes to a boil, add molasses and spices and return to a boil, then immediately remove from the heat.
  4. Add the 3 quarts of cold water to the brine to reduce the temperature.
  5. Place chicken halve into the cooled brine and make sure they are completely submerged. Brine, under refrigeration for 4-8 hours.
  6. Set up the grill for indirect cooking (smoking).
  7. Place the chicken halves over the central drip pan and add wood. Cook at 250°-275°F for approximately 1 hour, then begin brushing the sauce onto the chicken.
  8. Repeat saucing every 10-15 minutes until chicken reaches an internal temperature of 165°F (measured with a probe thermometer in the thickest part of the thigh.
  9. Allow to rest for at least 10 minutes before serving.

This is my secrets for cooking competition-quality Half Chickens. Since the chicken is barbecued almost all the way with the skin-side up on the grill, the sauce can cook onto the surface without being burned by the grill's flames. The three-pronged flavoring technique—marinade, dry rub, barbecue sauce—makes for a moist and tasty bird. Make barbecue sauce: In a large bowl, combine ketchup, brown sugar, water, apple cider vinegar, Worcestershire, molasses, and spices. I'm looking for some advice on how to cook BBQ chicken halves on the egg.

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